Instructions

• If you haven't already, thaw the frozen spinach, drain it well, and squeeze it dry; drain, rinse, chop, and blot the artichoke hearts dry with paper towels. Measure the half & half and cheeses so they are ready.
• Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat.
• Add the finely chopped small yellow onion and cook, stirring frequently, until the onion is soft and translucent, about 3 to 4 minutes.
• Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic brown.
• Sprinkle in 2 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute to cook the flour.
• Slowly pour in 1 3/4 cups half & half while stirring or whisking to combine and prevent lumps. Continue stirring until the mixture is smooth.
• Add the drained, squeezed spinach and the chopped, blotted artichoke hearts to the saucepan. Cook, stirring occasionally, until the mixture is hot and begins to thicken, about 2 minutes.
• Reduce the heat to low. Stir in 1 1/2 cups shredded sharp Cheddar, 1/2 cup grated Pecorino Romano or Parmigiano Reggiano, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and a pinch of nutmeg. Stir constantly until the cheeses are fully melted and the dip is smooth, 1 to 2 minutes.
• Taste and adjust seasoning if needed. Transfer the dip to a serving bowl and serve immediately with tortilla chips.